Hush Puckies

Batch of Hush Puckies on Paper Towel

Developed Summer, 2021. The stiff batter is first formed into balls by hand, then flattened, and then fried on both sides in shallow oil. Shaped like hockey pucks, they are 'hush puckies' in place of deep-fried round hush puppies. 

1 c hush puppy mix with onion (House-Autry™ is good)
1 (or 2 T) sugar
1 t granulated onion
1/2 c water
1 T vegetable oil 

1/2 c fry oil

Mix the dry ingredients in a bowl and then stir in the water, then the oil, until all are incorporated. Let stand 30 minutes in the refrigerator to hydrate and firm up. Add the fry oil to a 10-inch non-stick skillet (about 1/4  inch deep) and heat slowly to 350 F. Form a batch of four 1-inch balls, flatten to a 2-inch diameter, and place in the oil. Fry about two minutes until browned on edges, turn over and fry another minute or so until browned on both sides. Drain on paper towels, keep warm in a 200 F oven, and fry another batch. Pairs nicely with pulled pork, fried fish, or seafood. Makes about 10 pucks.